Hoisin Stirfry with Asian Yams and ?Cupcakes?

The third meal from that pork roast was going to be pulled pork sandwiches, then of course I changed my mind. Typical, right? I found these really beautiful purple skinned asian yams and just had to make something with them. So my Halloween menu got all turned around. The folks around the table thought it was a hit!

I really wanted this meal to be colorful, so added red cabbage, carrots, and bok choy to the wok. Lots of slicing and dicing, but worth it!

Ready for the wok!

I thin cut the pork and marinated it for about an hour in doctored-up SoyVay Garlic Hoisin Sauce. I’ve never used that brand before, but it worked out just fine. I usually use Lee Kum Kee, Hong Kong brand Hoisin Sauce as a base.